Burt Wolf: What We Eat"The Hand That Stirred The Pot: African Foods In America"
Burt seeks the origins of peanuts, bananas, watermelon, rice, yams and okra.G

11:00 pm

Joanne Weir's Cooking Confidence"I'm Inspired"
Joanne is often asked where her inspirations come from and begins by composing an inspired salad with roasted beets, and then gives her student Charlie some pointers for making honey glazed pork chops and a roasted squash puree. Recipes: Bibb Lettuce Salad with Roasted Beet, Grapefruit and Pecans, Honey Glazed Pork Chops with Orange and Cardamom, and a Roasted Squash and Ginger Puree. Student: Charlie Baldwin, City Gardener. D